When I first saw the Ooey Gooey Toffee Cake on the lunch menu at Liberty Tree Tavern several years ago, I ordered something else thinking I didn’t really want “cake.”

Man-oh-man did I learn my lesson on the next visit, when I ordered it only because it was the dessert I hadn’t had before. (I know! I can’t believe it, either!)

For those who haven’t tried it, this isn’t “cake.” It’s more like a crispy-on-the-outside, gooey-on-the-inside toffee chocolate chip cookie-ish sort of thing.

Ooey Gooey Toffee Cake at Liberty Tree Tavern in Magic Kingdom

Rich, buttery flavor is complimented by the bittersweet chocolate chips. Ice cream tops the whole thing off, and the dessert is drizzled in chocolate and toffee. Basically? It’s one of the best desserts on Disney property…hands down. And here’s how you make it…

Instructions
1. Preheat oven to 325 degrees.
2. Mix cream cheese until smooth.
3. Slowly add eggs and vanilla.
4. Add butter and mix well.
5. Add powdered sugar, slowly.
6. Add chocolate chips and toffee pieces.
7. Mix until ingredients are all just incorporated evenly — do not overmix!
8. Put on top of Cake Bottom ingredients in pan. (Usually a large muffin pan can work well for this.)
9. Bake for 35 minutes. Inside should just be slightly gooey, but not liquid.

we’ve had these at Liberty Tree Tavern…..oh so yummy! I tried to get the recipe back then but couldn’t! Very excited about this recipe, but you forgot to say what size pan to bake this in! Looking forward to making this at home!

Actually this recipe has been around long before Paula Deen had a show & food netWork existed.
I found the recipe in ba cookbook put together by a “ladies ‘ auxillary I was in back in 1976.
It is fun to vary cake flavor & what you add to the topping. My D’D makes a pumpkin version
at Thanksgiving. This possibilities are endless. I like the idea of making individual
Cakes. Everything old is new again!

This is almost exactly the same recipe as a Gooey Butter cake which is a famous St. Louis dessert! If you leave out the toffee and chocolate chips in the top layer, it’s a Gooey Butter. I can’t wait to make this version.

We have made this recipe about a dozen times now. It works best in Muffin Top Pans greased well and a mini rubber spatula to remove. It’s not quite as good in a baking pan. Also, unless Liberty Tree has brought it back recently, they no longer serve it

I made this, but the direction’s omission of optimal baking vessel makes executing this recipe quite dicey. I do not have a jumbo muffin tin, so I purchased round heavy-duty paper baking “pans” that are about 5 inches in diameter. I divided the ingredients among 6 of these, but upon baking, it was clear that the cake top ingredients were way too much. . . messy overflow! So, please Disney, what kind of pan/baking vessels to you recommend here?

Wow…the directions on this are terrible. So for the bottom, is it supposed to be dry and crumbly? Do you bake that part first before you put the cream cheese mixture on? That butter in the cream cheese part? Is that melted or not?

I followed the instructions as written and my “cakes” came out as a sticky mess on top and a crumbly mess on the bottom. It, in no way, resembles the original.

For those of you not happy with this recipe or the somewhat misleading pan suggestions: may I suggest googling “saint louis gooey butter cake recipe?” Then, simply add some Heath or Skor bar pieces, along with chocolate chips or a chopped chocolate baking bar if you want, to the top (cream cheese) layer.

I’ve used this recipe as well as the gooey butter cake recipe. They’re virtually the same (as I said though, if using the St. Louis gooey butter cake recipe, add Heath or Skor bar pieces and chopped chocolate or chocolate chips to make it “Disney” style) though I’ve found the St Lois gooey butter cake recipe turns out better {just my humble opinion, of course 😉 }

Can we just use a round cake pan for this? I do not have a large muffin pan.
The only thing remotely close might be my 6 cavity jumbo muffin pan, but that is it. I am going to use my kitchen Aid artisan stand mixer to mix everything up.

I went to Liberty Tree Tavern in Magic Kingdom back in September 2018. I had this dessert and it was divine! I was thinking it was cooked in small cast iron skillet.. but now that I think about it.. it was placed in the cast iron skillet after it was cooked, topped with vanilla ice cream, then drizzled with caramel and chocolate. I can taste it now! Can’t wait to make this recipe! My boyfriend will be so surprised!

Okay… made this dessert with my boyfriend a couple weeks ago. We went to add the 1 Tbsp of vanilla and ran a smidge short. He said he had extra in his cabinet, but it seemed like a lot to me. I told him not to worry about it because 1 Tbsp seemed like a lot of vanilla to me. He preheated the oven to 325 (yellow cake mix box said to preheat to 350, but we went with the details of this recipe.) We set the timer for 35 minutes and waited anxiously. It looked great, smelled great, and we couldn’t wait to try it after it was done baking. He pulled the cake out after 35 minutes. It was still pretty jiggly just pulling it out of the oven. I inserted the knife and it was still very much cake batter in the middle. Popped it back in another 10 minutes. After that, the top was getting to be kind of like a crust, but the middle was still really gooey.. still cake batter gooey. Tried for another 8 minutes, worrying the bottom of the cake would scorch. We finally decided to pull it out and not cook it any longer, but it was still pretty gooey. I’m not sure why the center never set up. I know it’s supposed to be a little gooey, but it was a little too gooey for my taste. Also, the vanilla was VERY overpowering. My boyfriend loved it and we agreed we would try to make it again another day. I’m so surprised I didn’t see anyone else comment on how strong the vanilla was. Maybe I did something wrong with the other ingredients? Anyway- we will be trying this recipe again, changing 1 Tbsp vanilla to 1 tsp. =)